Making a Perfect Cheese

Southland Times, Issue 19553, 6 May 1905, Page 4 (Supplement)

Making a Perfect Cheese

details in the manufacture of the cheese which SCORED 100 POINTS AT STRATFORD, ONTARIO.

The Farming /World published the following account of tho method used by Oscar Schweitzer, of Perth County, Ontario, in making tho cheese which was given a perfect score at foe Western Ontario Dairymen’s Convention, recently held in Stratford " The flavour of foe milk was sweet and clean, 241 b of pasteurized starter were used In (5,3181 b of milk. No coloring was used. Three, ounces ot Hansen’s extract ware used to 10001 b of milk, rennet test at setting was 36 and tho time from setting till cooking, temperature was reached was 1 hour and 40 minutes. A McPherson agitator was used, and the time from setting to dipping was 3 hours and.-10 minutes., Tho aciderneter test at dipping was .195 per cent. The curd when packed In drainer was dry with .290 per cent. acid. The time from stirring,Mo cutting tho first time was 20 minutes and tho curd was piled two layers deep. The time from dipping to milling was 2 hours and 20 minutes. Tho curd was milled with a Bernard curd mill and showed an acidometer reading of -.85 per cent. The a’cidity at salting ups 1,19 per cent ; 2J pounds of salt were used to 10001 b of milk, and tho time in the press before dressing wjas 50 minutes. The cheese was made on September 24, 1904, at the Avondale factory in Perth County, and won the trophy given for the beat cheese at the show.”